Poultry with a European passport

Goose liver pâté

Home-made poultry offal pâté is extremely popular in Europe as a Christmas dish, prepared for larger celebrations. It is usually served whole and cut into portions just before serving. In everyday life, pâté is a good ingredient of nutritious sandwiches.


  • 600 g cooked goose meat (meat from 2 legs)
  • 12 dried or smoked plums
  • 2 cooked carrots
  • 2 cooked parsleys
  • 1 large onion
  • 1/3 stick of butter
  • 2 eggs
  • 1 tablespoon of dried marjoram
  • 1-2 teaspoons of herb pepper
  • 1/3 teaspoon of ground black pepper
  • 1 Graham or Kaiser bread roll
  • + ½ glass of goose broth or water for soaking
  • 4-5 tablespoons of breadcrumbs
  • salt to taste


  1. Peel the onion, dice and fry lightly in a little bit of butter until glazed.
  2. Soak the roll in broth;
  3. Mince meat, carrots, parsley, onions (with butter), roll (do not squeeze out broth) twice in a meat grinder using the finest hole plate;
  4. Add eggs, marjoram, pepper, breadcrumbs, stir everything thoroughly, season with salt to taste;
  5. Add soaked plums to the meat, stir gently;
  6. Place the meat in a buttered tin and sprinkle with breadcrumbs (up to half the height), press down well, cover with an aluminium mould;
  7. Roast the pâté for 20 minutes at 180° C, then reduce the temperature to 160 degrees and roast for another 35 minutes;
  8. After roasting, leave the pâté in the tin to cool completely;
  9. Before taking out, separate the edges of the pâté from the tin with a knife, place a cutting board on the tin and turn over.